Butterfinger Cupcakes (Easy Disney Copycat Recipe)
These Butterfinger cupcakes taste just like the ones you can get at Disney! Make a whole batch at home to enjoy whenever a craving kicks in.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup buttermilk room temperature
- 1 teaspoon vanilla extract
Filling
- 4 ounces bittersweet or semisweet chocolate finely chopped
- 4 ounces heavy cream
Frosting
- 1 cup unsalted butter softened
- 1/3 cup creamy peanut butter
- 4 cups powdered sugar
- 2 to 4 tablespoons milk as needed to reach desired consistency
Topping
- 1 cup crushed Butterfinger candy bars
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, beat together the sugar and eggs until smooth and pale.
- Add in the vegetable oil, buttermilk, and vanilla extract and whisk until fully combined.
- Add the wet ingredients to the dry ingredients and whisk just until combined.
- Fill each liner with a ¼ cup of batter and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely before filling and frosting.
- To make the ganache, finely chop the chocolate and place in a medium bowl.
- Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the top of the chocolate in the bowl. Allow It to sit for 4 minutes before mixing.
- After the 4 minutes have passed, whisk together the cream and chocolate until a ganache forms. Let the ganache cool for 15 minutes before spooning into the cupcakes.
- While the ganache sits, use a cupcake corer (I have this one: https://amzn.to/3eEicg2) and core out the center of the top of the cupcakes. Dispose of the cored out pieces.
- Make the frosting by creaming the butter and peanut butter together, add in the powdered sugar one cup at a time, mixing between each addition until incorporated. Smooth out the frosting with the milk, and beat on medium-high speed until light and fluffy.
- Use a large cookie scoop to scoop the frosting onto the filled cupcakes.
- Gently turn the cupcakes upside down into the bowl or crushed butterfingers and move around to coat the top of the cupcakes.
- Enjoy right away or store in an airtight container at room temperature for up to 2 days.
Nutrition
Serving: 1 | Calories: 642cal | Carbohydrates: 80g | Protein: 6g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 253mg | Sugar: 64g | Fiber: 2g | Calcium: 55mg | Iron: 1mg